Marshmallow Crumble Cake Bars
A delightful treat combining a rich chocolate base with gooey marshmallows and a sprinkle of chocolate chips, perfect for sharing with family and friends.
Ingredients
For the Cake Base
- 1 box Box Teigmischung für Schokoladenkuchen (Devil’s Food Cake Mix recommended for its rich flavor)
- 1/4 cup Ungesalzene Butter, geschmolzen Use unsalted butter for better control of salt content.
- 1 cup Milch Use whole milk for a richer taste.
- 2 Eier Ensure eggs are at room temperature for smoother mixing.
For the Topping
- 2 cups Mini-Marshmallows Marshmallows will get gooey, making them irresistible.
- 1 cup Schokoladenstückchen Use semi-sweet chocolate chips for the best balance.
- 2 tablespoons Streusel Optional but adds a lovely texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan for easy removal.
- In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Mix until the ingredients form a smooth, homogeneous mixture—about 2 minutes of mixing should do.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- When the cake is almost set but slightly jiggles in the middle, take it out of the oven and sprinkle the mini marshmallows, chocolate chips, and streusel over the top.
- Return the pan to the oven and bake for an additional 1-3 minutes, or until the marshmallows start to puff up and look almost melty and gooey.
Cooling and Serving
- Allow the bars to cool completely in the pan. For extra firmness, you can place them in the refrigerator for 1-2 hours.
- Once cooled, cut them into squares and serve—watch them disappear!
Notes
Store leftover bars in an airtight container. They’ll last about 4 days at room temperature or up to a week in the refrigerator. Freezing is also an option for up to 3 months.